This is so easy to make and so delicious that I can’t quite believe I ever bought the stuff! Stored in jars it will keep well in the cupboard (or fridge once opened) and makes a great present around Christmas-time.

300g frozen cranberries (you can use fresh but these aren’t always easy to find)

150g caster sugar

Generous drizzle of port or cherry brandy

50 ml of water

Add all ingredients to a pan and heat through, stirring occasionally

After a few minutes the cranberries will start to burst, give them another stir to crush the berries further and then place into jars

NB Because cranberries are so rich in pectin the sauce will appear much runnier than you think it should but will solidify as it cools

First of all I feel I need to apologise to anyone reading this from Vietnam – I realise that in comparison to the little works of art that appear on the table in Vietnam and Vietnamese restaurants around the world these are a little slap-dash to say the least! BUT they do taste amazing plus they’re really healthy and quick to prepare.

They make a great starter at a dinner party – you can just stick all the ingredients on the table and let everyone assemble their own – nothing like getting your guests to do the hard work! Personally, I think these make a great TV dinner.

We eat so many salads in the summer and despite what some people think they really, really don’t have to be boring! To be honest we rarely eat the same salad twice as it normally depends on what is in the fridge at the time…

I usually pop gnocchi in boiling water for a couple of minutes but this time I pan-fried it for a slightly different taste and texture.

(Serves 2)

2 large handfuls of organic rocket

2 large handfuls of organic spinach

Punnet of slow-roasted tomatoes (see previous recipe)

1 bag of gnocchi

1 ripe organic avocado – peeled, stoned and sliced

1/2 red onion – finely chopped

2 tablespoons of capers

Handful of toasted almond flakes and pumpkin seeds

Generous drizzle of olive oil

Tablespoon of vegan pesto (I often make my own but Zest do a great one)

Pan-fry the gnocchi in a little olive oil allowing to lightly brown on the outside

I’m always on the lookout for ways to “veganize” foods that I enjoyed before I stopped eating animal products. This is a recent discovery and I love it! Tortilla is often served in tapas bars around Spain in small cubes but this is equally delicious served hot or cold with a big green salad. It keeps well in the fridge for a couple of days and frequently pops up in our picnic hamper over the summer.

I’ve substituted the eggs for silken tofu flavoured with kala namak and nutritional yeast for a subtle “eggy” taste. Although I adore the taste of turmeric I initially added it to this recipe for the colour as much as anything else.